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Olive Garden's Chicken Caprese




Source of Recipe


Marla


List of Ingredients




Olive Garden's Chicken Caprese



8-10 plum tomatoes, Roma (2 pounds)
30 medium fresh basil leaves
2 teaspoons black pepper
6 boneless skinless chicken breasts or chicken breast fillets
4 tablespoons extra-virgin olive oil, divided
1/2 cup white wine
3 tablespoons garlic, minced, divided
1 1/2 cups heavy cream
3 1/2 teaspoons italian seasoning, divided
1 cup parmesan cheese, grated
1 1/2 teaspoons salt, plus
1 tablespoon salt, divided
1 cup vegetable oil
2 cups mozzarella cheese, shredded
1 1/2 cups flour, plus
1 tablespoon flour, divided
1 lb dry capellini (angel hair)



Recipe





Tomatoes and Basil Preparation:.
Core and cut Roma (plum) tomatoes into 1-inch pieces. Chef's
Note: To preserve juices and seeds, use a paring knife to remove
just the top of the core on each tomato.
Cut basil leaves into 1-inch pieces (no stems).
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin
olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of
Italian seasoning and 1½ teaspoons of salt in a large bowl and
blend thoroughly.
Cover, set aside and refrigerate for at least 1 hour.


Chicken Preparation:.
Preheat oven to 350 degrees Fahrenheit.
Coat a large, non-stick skillet with vegetable oil and heat over
medium-high heat.
Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and
2 teaspoons of Italian seasoning in a shallow dish.
Dredge chicken in the mixture, shaking off any excess.
Place chicken in skillet and sauté for about two minutes on each
side, or until just golden brown. If skillet is not large
enough, sauté the chicken in batches.
When finished, transfer chicken to a large baking dish and place
in oven to cook for approximately 10 minutes or until chicken is
cooked through and the internal temperature reaches 165 degrees
Fahrenheit.


Pasta Preparation:.
Cook pasta according to package directions.
Drain and set aside until needed.


Sauce Preparation:.
While pasta is cooking, heat 2 tablespoons of extra-virgin olive
oil in a medium sauce pan over medium heat.
Add 1 tablespoon of minced garlic and sauté for approximately 1
minute. Do not brown.
Slowly add 1 tablespoon of flour and stir to combine.
Add white wine and bring to a boil. Boil for approximately 1
minute.
Remove marinated tomato and basil mixture from refrigerator.
Drain tomatoes and basil from liquid and set aside until needed.
Add ½ cup of the marinade liquid and sauté for approximately 1
minute.
Add heavy cream. Lower heat and bring to a simmer.
Add grated Parmesan cheese.


Assembling Chicken Caprese:.
Preheat broiler.
Remove chicken from baking dish and set aside until needed.
Transfer pasta to baking dish and partly coat with sauce.
Pour desired amount of the remaining sauce on pasta and evenly
distribute tomatoes and basil over pasta.
Place chicken on top of pasta.
Sprinkle shredded mozzarella cheese evenly over chicken.
Place baking dish under broiler for approximately 2-3 minutes or
until mozzarella cheese has melted.